European sugar giant partners with fascinating sugar start-up

August 8, 2018

Scaling up the first lab-grown burger

July 25, 2018

Product safety and quality headline innovation awards at IFT18

July 24, 2018

The Allulose potential: “real sugar without calories”

July 9, 2018

The dangers of a raw food pet diet – for you and for them

July 7, 2018

SA’s new food safety regulation R638 gazetted to replace R962

June 28, 2018

New edition of ISO 22000 just out

June 27, 2018

Tetra Pak’s new Extrusion Wheel technology and its potential for ice cream

June 26, 2018

Sodium & sugar reduction: Is Mediterranean Umami an answer?

June 26, 2018

OP-ED: The Monsanto brand is getting retired. That’s a good thing for the GMO debate

June 13, 2018

Researchers boost fibre levels in wheat

June 13, 2018

Food safety-scare issues: real or political?

May 31, 2018

Give processed food a break

May 13, 2018

How salad became a major source of food poisoning in the US

May 2, 2018

New study figures out where adults are going wrong in the kitchen

April 19, 2018

The USDA says Crispr-edited foods are just as safe as ones bred the old-fashioned way

April 5, 2018

Cargill starts production of optimised stevia extract

March 21, 2018

The future of bread

March 18, 2018

The inside story of how an Ivy League food scientist turned shoddy data into viral studies

February 28, 2018

How the food industry is using cavitation, the ocean’s most powerful punch

February 28, 2018